Show Notes #521: The Weekender CIX

Posted on by Russ Woodman
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Spin the Random Topic Wheel (Segment 1)

  • All About The Magic Band

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Pan de Muertos (Mexican Bread of the Dead)
  • Description
    • With Halloween and Día de los Muertos coming up in the next few days, I decided to share a recipe for Pan de muertos!  It is a bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.  The Anise seed, while suggested, is optional.  But you definitely need the orange zest!
  • Ingredients (Bread)
    • 1/4 cup milk
    • 1/4 cup butter or margarine
    • 1/4 cup warm water (110 degrees F/45 degrees C)
    • 3 cups all-purpose flour
    • 1/4 cup white sugar
    • 2 teaspoons anise seed
    • 1-1/4 teaspoons active dry yeast
    • 1/2 teaspoon salt
    • 2 large eggs, beaten
    • 1 tablespoon orange zest
  • Ingredients (Glaze)
    • 1/4 cup white sugar
    • 1/4 cup orange juice
    • 2 teaspoons orange zest
    • 2 tablespoons white sugar
  • Directions
    • To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C). Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.
  • Cheryl's Mixed Drink Corner
  • Frida’s Flowers
  • Description
    • Let's keep the Dia de los Muertos celebration going with a tasty cocktail!
  • Ingredients
    • 2 parts White tequila
    • 3/4 part Strawberry -OR- hibiscus syrup
    • 1 part Fresh lime juice
    • 1/4 part Creme de cacao
  • Directions
    • Shake all ingredients vigorously with plenty of ice. Strain into a coupe or Martini glass. Garnish with edible flowers (optional).
  • Russ's Drink Corner
  • Old Elk Blended Straight Bourbon Whiskey
  • Description
    • The key to our bourbon is our high malted barley content in our mashbill. By investing in our bourbon and using four times more malted barley than traditional recipes, we’ve created a non-traditional bourbon that generates sweet and light components. Aged for five years, the malted barley combined with the spicy essence of clove from the rye, and the classic rich bourbon character from the corn amounts to a robust and smooth taste profile.
  • Details
    • Mashbill: 51% Corn, 34% Malted Barley, 15% Rye
    • Proof: 88 (44% ABV)
    • Region: Fort Collins, Colorado
    • Color: Medium caramel
    • Nose: Sweet vanilla and caramel, banana, clove spice, hint of maple and almonds
    • Taste: Maple syrup, almond, bitter orange, raw bran, chocolate, deep wood and coconut, saltgrass
    • Finish: Salted caramel, light woody notes, malted grain, nuts and honey
    • Price: $50 (750ml)
    • Rating: 86
  • Bill's Whatever Corner
  • Rossville Union Bottled in Bond Straight Rye Whiskey
    • ROSSVILLE UNION’S MASTER DISTILLER, IAN STIRSMAN, HAND SELECTED THIS BOTTLED-IN-BOND, SIX-YEAR-OLD RYE WHISKEY. THIS MASTERFULLY CRAFTED, 2023 LIMITED-RELEASE RYE WHISKEY IS CARAMEL AND MOCHA-FORWARD WITH A RICH, CANDIED FRUIT BODY AND A SLIGHT GREEN APPLE, MALTED CHOCOLATE, AND CINNAMON FINISH.
    • Aged 6 Years 50% ABV

Segment 3 (Announcements & Feedback)

  • Show Topic Suggestions
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  • LinuxFest Northwest Wrapup

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